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Ingredients
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Pasta and Sauce
Method
Cooking Instructions
- 1
Prepare the Cavatelli
Bring a large pot of salted water to a boil. Cook the cavatelli according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
- 2
Sauté the Morels
In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. If using dried morels, rehydrate them in warm water for 15 minutes, then drain and add to the skillet. If using fresh, add them directly. Sauté for 5-7 minutes until they are tender.
- 3
Add Peas and Thyme
Add the spring peas and chopped thyme to the skillet. Cook for an additional 3-4 minutes until the peas are tender and bright green.
- 4
Combine with Cavatelli
Add the drained cavatelli to the skillet along with a splash of the reserved pasta water. Stir to combine, adding more pasta water as needed to create a light sauce.
- 5
Incorporate Goat Cheese
Remove the skillet from heat and crumble the goat cheese into the pasta mixture. Stir in gently until the cheese is melted and creamy. Season with salt and black pepper to taste.
- 6
Serve
Divide the goat cheese cavatelli into bowls and top with grated Parmesan cheese. Serve warm.
